Mulino Marino Buratto
StrongItaly
Stone-milled organic tipo 2 flour with germ retained. Intended for bread, pizza, pasta and pastry, with autolyse specifically recommended by the mill.
How the calculator uses this flour
- Fermentation window. With W 300 and 15% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Stone-milled organic tipo 2 flour with germ retained. Intended for bread, pizza, pasta and pastry, with autolyse specifically recommended by the mill.
Bakes with this flour
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Technical Specifications
Absorption | 60% |
Buratto vs Antiqua Cereali
Strength
Strong · W 300Strong · W 290P/L
0.820.70-0.13Protein
15%—Hydration
——Maturation
——Buratto vs Antiqua Cereali
Buratto | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 290 |
P/L | 0.82 | 0.70-0.13 |
Protein | 15% | — |
Hydration | — | — |
Maturation | — | — |